Chef's Recipes

Steamed mussels with black bean and chilli

Australian Gourmet Traveller recipe for steamed mussels with black bean and chilli by Neil Perry

By Neil Perry
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Steamed mussels with black bean and chilli
"We served this back at Blue Water Grill. Half-Chinese and half-Japanese - the black bean gives it a nice kick, but it's still quite light, more like a dressing." - Neil Perry


  • 2 kg large black mussels, scrubbed and beards removed
  • To serve: coriander sprigs, green onion cut into julienne and steamed rice
Black bean and chilli sauce
  • 1 tbsp vegetable oil
  • 6 cm piece of ginger, cut into julienne
  • ½ Spanish onion, finely chopped
  • 1 tbsp hot bean (chilli bean) paste (see note)
  • 60 gm fermented black beans (see note)
  • 200 ml sake
  • 100 ml mirin
  • 50 ml rice wine vinegar
  • 2½ tsp sesame oil


  • 1
    For black bean and chilli sauce, heat vegetable oil in a wok over high heat until smoking, add ginger and onion and cook for 1 minute. Add bean paste and black beans and stir to combine. Add sake, mirin and vinegar and simmer over low heat for 15-20 minutes or until reduced by one-third, then add sesame oil.
  • 2
    Transfer half the sauce into a large saucepan and bring to the boil. Add mussels and cook, covered, for 3-5 minutes or until mussels just open. Stir in remaining sauce.
  • 3
    Transfer to bowls, scatter over coriander and green onion and serve with rice.


Note Rockpool uses Yeo's Hot Bean Paste, available from Asian grocers, along with fermented black beans.

  • Author: Neil Perry